Plums jam has a pleasant sweet-sour flavor and dense consistence thanks to what it can be used in pastries. It is possible to prepare plums in different ways.
Whole plums jam
Wash out plums, destem, put in a colander and blanch in hot water with the temperature about 85 degrees within 5 minutes, then lower in cold water. Pin plums by a hairpin, put in the enameled ware with a wide bottom and fill in with hot syrup (0.6 kg of sugar and 0.6 l of water on 1 kg of plums). Leave plums to infuse for 8 hours. Then merge syrup in other pan, add 0.6 more kg of sugar, boil thoroughly minutes 6-8, fill in plums and again leave to infuse for 8 hours. Repeat operation 2 more times. Last time finish jam until ready (the syrup drop on a plateau doesn't spread). Spread out ready jam on the dry warmed-up banks and roll up a baking plate metal covers.
Plums jam without stones
This jam is cooked from plums with easily separating stone. Wash out fruits, cut on halves and remove stones. Lay out plums in the enameled ware with a wide bottom, fill in with hot syrup (1.1 kg of sugar and 1 l of water on 1 kg of fruits) and leave for 8 hours. Bring to the boil and you cook on weak fire of 8-10 minutes, constantly scumming. Again leave jam for 8 hours, then repeat operation 3-4 times to full readiness (readiness is checked, how in the previous recipe). Spread out ready jam on the clean warmed-up banks. They can be closed kapron covers.
Plum jam
Wash up plums, cut along a groove and remove a stone. On a bottom of the enameled capacity pour water (3/4 glasses on 1 kg of plums), lay plums, put on small fire and you cook 15 minutes. Then add in the small portions granulated sugar (1.1 kg of sugar on 1 kg of plums), constantly stirring slowly that sugar was completely dissolved, and jam didn't burn. After you add all sugar, you cook jam to a firm texture, without forgetting to stir slowly. Spread out ready jam in hot dry banks and roll up a baking plate metal covers.